Browsing by Author "Gülhan, Ayça"
Now showing items 1-5 of 5
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Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights
Gülhan, Ayça; Çoklar, Hacer; Akbulut, Mehmet (Instituto de Tecnologia do Parana, 2023)In this study, the usability of crab apple (Malus floribunda), which can be consumed as food but has limited economic use, as a natural colorant in Turkish delight was investigated. Crab apple concentrate was added to ... -
Physico‑chemical and microbiological properties of water kefr produced from carob (Ceratonia siliqua L.) sherbet
Gülhan, Mehmet Fuat; Gülhan, Ayça; Düşgün, Cihan (The Korean Society of Food Science and Technology, 2024)In this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, ... -
Physıcochemical, mıcrobıologıcal and sensory analyses of functıonal detox juıces fermented iıth water kefır grains
Gülhan, Ayça (Gıda Teknolojisi Derneği, 2023)In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours and stored at 4 ℃ for 6 days. The samples had pH values of 3.41-3.97, titratable acidity ... -
Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains
Gülhan, Ayça (Springer, 2023)The aim of this study was to develop an innovative and functional beverage formulation with probiotic properties using carbon sources such as sucrose, agave syrup, and honey. Analysis showed that lemonade-honey had the ... -
The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
Gülhan, Ayça; Çoklar, Hacer; Akbulut, Mehmet (Instituto de Tecnologia do Parana, 2023)In this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 °C for 6 months and analyzed some physicochemical and biochemical parameters. ...
